I have vivid memories of my family's visits to Rosa's, a Latin American restaurant on the edge of town with amazing food and a hugely tall, friendly waiter who always remembered what we wanted. The best part were the piping hot sopapillas he'd bring to the table at the end of the meal that we'd drizzle them with honey and sprinkle with cinnamon. —Erin Jeanne McDowell
In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour and yeast to combine. Add the salt and cinnamon and mix to combine.
Add the water and butter and mix on low speed until the dough comes together. Up the speed and continue to mix until the dough is smooth, 2 to 3 minutes.
Transfer the dough to a lightly greased bowl and let it rise, loosely covered, until double in size, about 1 hour.
Bring a large pot of oil to 350° F. On a lightly floured surface, roll out the dough to about 1/2-inch thick. Cut into squares, then fry in batches until the squares are evenly golden and puffed. (They should be so puffy that there's a pocket of air in the center.)
Remove the sopapillas from the oil with a slotted spoon and drain briefly on absorbent paper towels. Toss in sugar to coat, and serve warm with honey to garnish.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.